As to your question, I personally like to deskin all poultry meat—with a couple exceptions—before I boil them. There is no nutritional value in the skin except fats (mostly unhealthy fats if I may say so.) What the fats give is a layer of oil to the broth which many would remove it (additional work so why bother to begin with!)

However, I must say that the “chicken-skin-broth” does make a good broth for cooking Chicken Rice. Just don’t eat too often, ok?

So you see, Ginger, your question is never too silly to ask. It all depends what you want to do with the broth afterwards.

Thank you for visiting!